Eggplant Appetizer Roll ups

Delicious garlicky Eggplant appetizer roll! Fried eggplant that is smothered with garlic and mayo. An easy to make recipe with step by step photos.

My mother grew up in Odessa, Ukraine, but the village she lived in consisted mostly of Bulgarians. They had very rich soil, therefore they grew most of their own produce. One of the most common vegetables they grew were eggplants. I’m not sure if this recipe is exactly Bulgarian, but I know it was a common eggplant appetizer for the people in her village. Eggplant is normally very bland if eaten fresh, that’s why we deep fry it and smother it in garlicky mayonnaise. If you like garlic, you will love this recipe!

Ingredients for Eggplant appetizer roll ups

2 eggplants

4 tomatoes

salt to taste

1/2 tsp garlic, zested (1 large clove)

1/4 cup Mayonnaise

Peanut oil for deep frying

How to make Eggplant appetizer rolls

1. Wash each eggplant and cut lengthwise into 1/2 inch thick slices.

2. Generously salt both sides of each slice. Place the salted eggplant in a colander. Then, place a bowl or plate under the colander because the salt will cause the eggplant to release some liquid. Let the sliced eggplants sit for about 20-30 minutes.

3. Heat peanut oil in a pan on high heat. Fry each eggplant about 1 minute on each side or until golden brown.

4. Place a paper towel on a plate before transferring the fried eggplant to absorb any excess oil.

5. Cut each tomato into 8 equal wedges and zest the garlic. Combine the mayonnaise and zested garlic into a small bowl and set aside.

6. Spread the garlic mayonnaise onto one side of each eggplant. Place 1 tomato wedge onto the bottom third of the eggplant roll it up. Now you have a completed eggplant appetizer roll!

Ingredients

Instructions

Wash each eggplant and cut lengthwise into 1/2 inch thick slices.

Generously salt both sides of each slice.

Place the salted eggplant in a colander. Then, place a bowl or plate under the colander because the salt will cause the egg plant to release some liquid. Let the sliced eggplants sit for about 20-30 minutes.

Heat peanut oil in a pan on high heat.

Fry each eggplant about 1 minute on each side or until golden brown.

Place a paper towel on a plate before transferring the fried eggplant to absorb any exes oil.

Cut each tomato into 8 equal wedges and zest the garlic. Combine the mayonnaise and zested garlic into a small bowl and set aside.

Spread the garlic mayonnaise onto one side of each eggplant. Place 1 tomato wedge onto the bottom third of the eggplant roll it up.

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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